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	Sauce Gribiche Very good with cold meat especially tongue, or in place of vinaigrette with leeks Sauce Gribiche is supposedly named after a favourite general of Napaleons. Ingredients 1 small shallot, very finely chopped 1 hard boiled egg, white chopped, yolk reserved 2 tsp Dijon mustard 1tbsp red wine vinegar 120ml equal quanitites olive oil &sunflower/grapeseed 1 tbsp gherkins, chopped 2 sprigs tarragon, chopped 2 tbsp flat leaf parsley, chopped Salt &pepper Method Place the egg yolk, mustard, red wine vinegar and a pinch of salt in a bowl and mix thoroughly, gradually whisk in the oil until well blended, stir in the shallot, chopped egg white, gherkin and herbs, season to taste. Reproduced by kind permission of Chef Frances Atkins Back to the recipe page

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